In trying to find a recipe today for strawberry freezer jam, I came across lots of recipes with little difference other than one requires cooking the berries, then freezing, and the other just says boil the pectin and add to the fruit, then leave the fruit on the counter overnight. That seems like it would leave the natural enzymes in tact a bit more (and I love leaving things on my counter overnight!) But I also want the jam to last until next year's berries...so, anyone know?

I did both. Actually I made cooked jam and a few didn't seal properly so they became freezer jam (canned 40 jars and was getting sloppy at the end : ). But I also love uncooked freezer jam since the berries are so fresh and yummy :